Ingredients
- 1 Cup Quinoa Rinsed
- 2 Cups Water
- 8 Ounces Boneless, Skinless Chicken Breast Cut in bite size pieces
- 2 Cups Small Broccoli Florets
- 1 Cup Onions Thinly sliced lengthwise
- 1 Cup Red Bell Pepper Sliced lengthwise
- 4 Cloves Garlic Minced
- 1 Tblsp. Ginger Finely chopped
- 1/2 Tsp. Red Pepper Flakes More to taste
- 1 Tblsp. Canola Oil
- 1 Cup Low Sodium Chicken Broth More or less as needed
- 2 Tblsp. Low Sodium Soy Sauce
- 1/2 Tblsp. Sesame Oil
- 2 Tblsp. Hoisin Sauce
- 1-1/2 Tsp. Chinese Five Spice Powder Divided
- 2 Eggs
- 1/4 Cup Sliced Green Onions For garnish
Servings:
Instructions
- Bring the water to a boil. add the quinoa and cover. Reduce heat and cook for 15 minutes or until the water is absorbed.
- Heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Spread the quinoa on the paper lined baking sheet. Bake for 15 minutes, stirring half way through. Remove from oven and allow to cool completely.
- Heat a non-stick wok over medium heat. Coat the pan with non-stick cooking spray. Add the chicken pieces and 1/2 teaspoon of the Five Spice Powder. Toss and cook for 3 minutes. The chicken should be barely browned. Remove to a plate and set aside.
- Lightly beat the eggs and add to the hot wok. Turn pan to create a thin layer. Cook until light golden brown turning once. remove from pan and allow to cool. Cut into thin strips and set aside.
- Add the broccoli, peppers, broccoli to the wok. Add several tablespoons of the chicken broth. Toss and cook until the vegetables soften slightly. Add more broth as needed to prevent burning. Remove from pan and set aside.
- Add the canola oil an allow it to get hot. Add the garlic, ginger and red pepper flakes to the oil. Cook and stir until the ingredients are fragrant. 3 – 5 minutes.
- Add the quinoa to the pan and toss to mix all the ingredients together. Cook, tossing to allow the quinoa to brown. This should take 5 – 7 minutes. Add chicken broth a little at a time to keep everything from burning.
- Add the chicken and vegetables to the pan and toss. Continue cooking and tossing until everything is heated through.
- Mix the soy sauce, sesame oil, hoisin sauce, and the remaining Five Spice Powder together in a small bowl. Add several tablespoons of chicken broth. Pour over the mixture in the pan and toss to mix.
- Serve topped with the egg strips and the sliced green onions.
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